Sweet Potato, Cayenne & Lentil Soup Recipe | Abel & Cole
Sweet Potato, Cayenne & Lentil Soup
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Prep: 10 mins
Cook: 20 mins
A rich, comforting bowl of earthy sweet potatoes that are fried then cooked till tender in a broth of nutty lentils, spiked with a pinch of hot cayenne pepper and a crack of pepper to finish.
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395 kcal
(per portion)
Ingredients you'll need
  • 500g sweet potatoes
  • 1 red onion
  • 1 garlic clove
  • A pinch or two of cayenne pepper
  • 75g dried red lentils
  • 1 vegetable stock cube
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 800ml boiling water
Step by step this way
  • 1.

    Chop the sweet potatoes into small chunks. Peel the red onion and slice thinly. Peel the garlic clove and crush or finely grate.

  • 2.

    Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion and garlic and sprinkle in a pinch of cayenne pepper (cayenne is HOT, so add a little to start with, then taste and add more if preferred) and a little salt and pepper. Cook for 3-4 mins, stirring occasionally, till softened.

  • 3.

    Add the sweet potato pieces to the pan and fry for a further 2 mins.

  • 4.

    Pour 800ml boiling water into the pan and swirl in the lentils. Crumble in the stock cube and stir well to dissolve. Return to the boil, then reduce to a simmer and cook gently for 15 mins, or till the sweet potato and lentils are tender.

  • 5.

    Use a stick blender to whizz a little, still keeping a few chunks of vegetable if preferred. No stick blender? Simply transfer the soup to a food processor and blend (in batches if necessary).

  • 6.

    Ladle the soup into bowls and serve with an extra pinch of cayenne and a good crack of pepper.